2 tablespoons vegetable oil
1 small onion, thinly sliced
1 medium head cabbage, quartered
1 medium onion, thinly sliced
1 1/2 cups sliced fresh mushrooms
2 tablespoons vegetable oil
2 teaspoons minced fresh ginger root vegetables
1 cup distilled white vinegar
1 (16 ounce) bottle ketchup
2 tablespoons molasses
1 1/2 tablespoons soy sauce
1/3 cup water
1 tablespoon vegetable oil
4 cups rotini pasta
1 (15 ounce) can chopped fresh mushrooms, drained
2 tablespoons minced fresh ginger root vegetables
1/2 teaspoon chopped fresh parsley
Heat oil in a large saucepan over medium heat. Saute onion and cabbage until golden brown, about 5 minutes. Stir in mushrooms and oil, and saute until tender. Sprinkle with chile peppers and ginger, and stir into cooled cabbage. Add vinegar and soy sauce; bring to a boil. Add water, oil, mushrooms, ginger, chiles, and parsley.
Stir well and cook, stirring occasionally, for 10 minutes. Reduce heat to low and simmer for 3 minutes, stirring occasionally. Heat to medium-low, cover, and simmer for 4 minutes. Serve warm.